Tiramisu Brownies Recipes

Steps:

• Equipment:.
• 9x9 baking dish.
• Stand mixer.
• Preheat oven to 350 degrees F. Spray a 9x9-inch baking pan with nonstick spray and line with parchment paper, then spray paper. Prepare brownie batter according to package directions and stir in mini chocolate chips. Bake and let cool completely.
• In a medium bowl, stir to dissolve espresso powder in boiling water. Set aside to cool.
• In the bowl of stand mixer with the whisk attachment or with a hand held mixer with whisk attachments, whip vanilla pudding mix with 2 cups cold milk and mascarpone on medium speed until smooth and thickened, about 2 minutes. Use a rubber spatula to fold in 1 cup Cool Whip.
• Spoon half of the mascarpone pudding onto the cooled brownies. Working one at a time, dip the ladyfinger cookies in the espresso, turning to coat, and place in a single layer on top of the pudding. Top cookies with remaining mascarpone pudding and smooth to cover. Top Tiramisu brownies with remaining Cool Whip and refrigerate until set, at least 30 minutes and up to 4 hours.
• To serve, use the parchment paper overhang to lift the cake from the pan, dust with cocoa powder and cut into squares.

Steps:

• In a large microwave-safe bowl, melt chocolate. Stir until smooth; cool slightly. Beat in butter. Gradually beat in 1-1/3 cups sugar. Add six eggs, one at a time, beating well after each addition. , Combine flour and coffee granules; add to chocolate mixture. Beat on low speed just until combined; set aside. , For filling, in a small bowl, beat the cheese, vanilla, remaining sugar and eggs until smooth. , Pour half of the chocolate batter into a greased 13-in. x 9-in. baking pan. Spread with filling. Top with remaining batter, spreading evenly to completely cover filling. , Bake at 350° for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan. , Cool on a wire rack. Dust with cocoa. Cut into squares. Store in the refrigerator.

Steps:

• Pre-heat oven to 350ºF (180°C).
• Combine brownie mix, egg, vegetable oil, and strong coffee into a large bowl. Mix well.
• Pour batter into a parchment lined 10x15-inch (25x38 cm) baking sheet.
• Bake for about 10 minutes.
• While the brownie is baking and cooling, mix mascarpone cheese, espresso powder, and vanilla extract together in a bowl until smooth.
• In a separate bowl, whip the heavy cream and gradually add in powdered sugar.
• When the cream is whipped, add to the mascarpone cheese mixture and gently fold until homogenous.
• Take the brownie out from the baking sheet put on a flat surface, then use either a mason jar lid or a cookie cutter to cut out as many circles as you can.
• To assemble the tiramisu, alternate the cream and brownie, starting with the cream.
• Chill tiramisu in the fridge for an hour.
• To serve, dust with cocoa powder and/or espresso powder.
• Nutrition Calories: 1234 Fat: 128 grams Carbs: 23 grams Fiber: 0 grams Sugars: 21 grams Protein: 8 grams
• Enjoy!

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
• In large bowl, stir together brownie mix, chocolate syrup pouch (from brownie mix box), oil, eggs and 3 tablespoons of the coffee until well blended. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Carefully brush remaining 2 tablespoons coffee over warm brownies. Cool completely on cooling rack, about 1 hour.
• In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in rum extract; set aside. In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled brownies.
• Sift or sprinkle cocoa over top. Cover and refrigerate at least 2 hours until topping is firm. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 350.
• Grease and flour a 9x13 pan.
• Chop or break chocolate into small pieces.
• Melt in the microwave and stir until smooth.
• Pour into a mixer bowl and cool slightly (until just warm to the touch).
• Beat butter into the warm chocolate.
• Beat in 1 1/3 cups sugar.
• Add the six eggs one at a time, beating until the mixture lightens.
• Blend in flour and coffee powder into batter on low speed and do not overmix.
• Pour into prepared pan.
• In a medium bowl, whisk together cheese 1/4 cup sugar, two eggs and vanilla extract Pour over brownie batter.
• Bake for 35 to 40 minutes or until the middle is almost set and top begins to buckle Cool in the pan.
• Dust lightly with cocoa powder and cut into 40 small bars.

Steps:

• Cut brownies into bite-size pieces; place in 6 dessert dishes. Drizzle with coffee.
• Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat on low speed 2 min. Add 1/2 cup COOL WHIP; mix well. Spoon over brownies.
• Top with remaining COOL WHIP, berries and grated chocolate.